Ingredients

Directions

1.

Adjust oven racks to upper and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.

2.

In a medium bowl, whisk together flour, salt, and caraway seeds. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy, about 4 minutes. Beat in dry ingredients and, when almost incorporated, milk. When dough has just about come together, stir in raisins.

3.

Divide dough into two equal pieces. Use your hands or a rolling pin to pat one ball of dough into a 7-inch circle. Place on one baking sheet. Repeat with other ball of dough. Lightly score each circle into 8 wedges with a sharp knife and sprinkle the surface with sugar. Bake until dough is golden, about 30 minutes.

4.

Let cookies cool, then use a sharp knife to cut into wedges along score lines. Cookies can be kept in an airtight container for up to three days.

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